Slurp Your Soup!: Soups So Good You Won't Care You're Slurping

Depending on where you’re from, slurping your soup may or may not be impolite. The thing is, we don’t really care and ar

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Table of contents :
Introduction
Recipe 1 - Chilled Avocado Soup
Recipe 2 - Polish Kielbasa Soup - Sausage Soup
Recipe 3 - Scottish Cock-A - Leekie Soup
Recipe 4 - Irish Potato Soup
Recipe 5 - Country Chicken Soup
Recipe 6 - British Mulligatawny
Recipe 7 - Creamy Corn Chowder
Recipe 8 - Dutch Erwentensoep – Pea Soup
Recipe 9 - French Bouillabaise – Traditional Fish Soup
Recipe 10 - Creamy Chilled Vichyssoise
Recipe 11 - Carrot And Coriander Soup
Recipe 12 - Viennese Beef Soup
Recipe 13 - German Potato Soup
Recipe 14 - English Classic Oxtail Soup
Recipe 15 - Autumn Mushroom Soup
Recipe 16 - Chilled Cucumber Soup
Recipe 17 - Avgolemono – Greek Egg and Lemon Soup
Recipe 18 - Italian Minestrone Soup
Recipe 19 - Spanish White Gazpacho-Ajo Blanco
Recipe 20 - Tradisjonell Ertesuppe – Norwegian Pea Soup
Recipe 21 - Norwegian Lapskaus
Recipe 22 - Czechoslovakian Pork & Rice Soup
Recipe 23 - Traditional Ukrainian Borscht
Author's Afterthoughts
Biography
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Slurp Your Soup! Soups So Good You Won't Care You're Slurping

By: Layla Tacy

Copyright © 2021 by Layla Tacy

License Notes The content of this publication is protected by national and international copyright laws. Hence, you may not reproduce, edit, copy, print, or distribute any part of it, except with express permission of the author. The author also reserves the right not to be liable for any inference, assumption, or misinterpretation which might lead to any form of damage.

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Table of Contents Introduction Recipe 1 - Chilled Avocado Soup Recipe 2 - Polish Kielbasa Soup - Sausage Soup Recipe 3 - Scottish Cock - A - Leekie Soup Recipe 4 - Irish Potato Soup Recipe 5 - Country Chicken Soup Recipe 6 - British Mulligatawny Recipe 7 - Creamy Corn Chowder Recipe 8 - Dutch Erwentensoep – Pea Soup Recipe 9 - French Bouillabaise – Traditional Fish Soup Recipe 10 - Creamy Chilled Vichyssoise Recipe 11 - Carrot And Coriander Soup Recipe 12 - Viennese Beef Soup Recipe 13 - German Potato Soup Recipe 14 - English Classic Oxtail Soup Recipe 15 - Autumn Mushroom Soup Recipe 16 - Chilled Cucumber Soup Recipe 17 - Avgolemono – Greek Egg and Lemon Soup Recipe 18 - Italian Minestrone Soup Recipe 19 - Spanish White Gazpacho-Ajo Blanco Recipe 20 - Tradisjonell Ertesuppe – Norwegian Pea Soup Recipe 21 - Norwegian Lapskaus Recipe 22 - Czechoslovakian Pork & Rice Soup Recipe 23 - Traditional Ukrainian Borscht Author's Afterthoughts Biography

Introduction

For the purposes of this book, there are only two types of people in this world. Those who slurp and those who don’t. Those who eat their soups in cups and those who eat soups in bowls. There is no in-between for either, and we’re curious to know which type of person you are. Fortunately, we’ve got more than enough time and recipes to get to know each other well enough! Since you’re already here and we’re going to be spending a lot of time together, we’re going to come clean. We’re soup slurpers who like to eat soup in cups. What about you? To be honest, we don’t really mind how you choose to eat your soup as long as you enjoy it! But we have a feeling you’ll like our soups so much, even if slurping is considered impolite where you’re from. Also, because we don’t know what kind of home-cook you are, we’ve made all our recipes easy to follow for all-level cooks. That means even if you “burn” water, you should be able to get through our recipes with a delicious end result without burning a lot of brain cells! We’ve also got all sorts of soups! Simple all the way up to fancy and from all over the world! We’ve got British Mulligatawny, French Bouillabaisse, German Potato, Italian Minestrone, Polish Kielbasa soups, and many more. Whatever sort of soup craving you’re having, we’ve got a recipe for it! We’ve already got the stock going on the stove, and we have chopped up some veggies to help you get started. All that’s left for you to do now is actually decide on a soup, so which one are we having for dinner today? May we suggest corn chowder? It’s our favorite! Good luck! XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Recipe 1 - Chilled Avocado Soup

If you love avocados, enjoy chilled soup and want the fastest recipe ever, this soup definitely wins on all points! Chilled Avocado Soup is perfect for warm sunny days and the only difficult part is to ensure that it really is chilled when you serve it! On the nutrition side of things, in recent years, avocados have been hailed as one of the ‘super foods’ absolutely bursting with vitamins and minerals, so this really is a win-win situation .... Enjoy! Yield: 4 people Cooking Time: 15-20 minutes + chilling time Ingredient List: 4 teacups plain low-fat yogurt 1 large cucumber – peeled and chopped 1 large avocado – peeled and stoned and the flesh cut into small cubes 2 tbsp. finely minced garlic 4 tbsp. of extra virgin olive oil 1/4 teacup of fresh mint (finely chopped) 1/4 teacup of fresh dill (finely chopped) 1/4 tsp. ground white pepper 1/4 tsp. ground cumin Small pinch of salt XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. In a large bowl, mix together the yoghurt, minced garlic, spices, the salt, and 2 teacups of cold water until well blended. 2. Add the avocado, cucumber, dill and mint, stirring gently to combine the ingredients. 3. Cover the bowl and chill in the refrigerator for about 4 hours. Serve in chilled bowls and dribble every serving with a little olive oil before serving.

Recipe 2 - Polish Kielbasa Soup - Sausage Soup

Soup – zupa- is popular in Poland and there are many varieties – most thickened with grains such as barley and rye. Zurek is a very distinctive tasting Polish soup made from fermented rye flour which gives it a recognizable sour taste. This soup is traditionally eaten at Easter. Kielbasa zupa is a very regional recipe with cabbage often added to the ingredients. The most prized vegetable in Poland is wild mushrooms and again these are often added as a special treat. This soup is known in many areas as Zurek Starovejski meaning ‘old village soup.’ Yield: 4 people Cooking Time: 1 hour 30 minutes Ingredient List: 750g / 1 1⁄2lb. fresh kielbasa (sausage) - thickly sliced 1 teacup chopped onion 3 teacups of peeled and cubed potato 2 teacups chopped celery 4 teacups finely shredded cabbage 2 teacups cups sliced carrots 2 tbsp. of soft butter 2 bay leaves 1 tsp. dried thyme 2 tbsp. white wine vinegar 3 teacups well flavoured beef stock 2 teacups water XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. In a large heavy pan, melt the butter gently. Add the sliced sausage, onions and celery, and stir as they cook over medium heat until the sliced sausage is lightly browned. 2. Add all the remaining ingredients to the pan except the potatoes. 3. Bring the soup to the boil. Cover and reduce the heat so that the soup simmers gently. Cook for 1 hour.

4. Add the potato and salt and pepper if needed. Simmer for about 10 minutes until the potato is soft. 5. Serve straight away in warm bowls.

Recipe 3 - Scottish Cock - A - Leekie Soup

Cock-a-Leekie soup is often referred to as the ‘National Soup of Scotland. As usual, there are many variations of the recipe, some recipes are chicken and leek broth decorated with prunes, whilst others add various other vegetables and use rice or oats to thicken the soup and wine and cream to add luxury! Yield: 6 - 8 people Cooking Time: 1 hour 45 minutes Ingredient List: 1.50 kg (3lb) chicken cut into joints leeks, peeled and thickly slices carrots – peeled and sliced 2 sticks of celery – thinly sliced 20 prunes Salt and freshly ground black pepper Vegetable oil for frying XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Heat some vegetable oil in a large saucepan until hot. Fry the chicken joints in batches until they are golden brown. Remove each batch from the pan, drain on kitchen paper and set aside. 2. Add the bacon, carrots, celery and leeks to the pan with a little more oil if needed and fry for 5 minutes until lightly browned. Set the vegetables aside and pour off any excess fat. 3. Put the chicken pieces back in the pan with the herbs and pour in enough cold water to cover the meat. Bring to a boil and simmer for 60 minutes until the chicken is cooked. 4. Lift the chicken joints out of the pan and put on a large plate, cover and allow to cool. 5. Leave the soup. Skim the fat layer that forms off the soup. Pull the meat off the chicken bones and cut into medium sized pieces. 6. Simmer the soup with the chicken, vegetables and prunes for another 20-30 minutes. Season to taste and serve in

warm bowls with chunky slices of really fresh bread.

Recipe 4 - Irish Potato Soup

The Irish love their potatoes and over the centuries have created many delicious recipes such as potato farls and Colcannon with potatoes as the main ingredient. This soup recipe tastes delicious, is cheap to make and is warm and filling so no wonder it is popular! Yield: 4 people Cooking Time: 1 hour Ingredient List: 1 large onion- peeled and chopped 3 large potatoes – peeled and sliced 4 teacups of chicken stock 2 tbsp. of butter ½ teacup of thick cream Salt and freshly ground black pepper 1 tbsp. of chopped parsley XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1 . In a large saucepan, add some butter and let it melt over medium heat. 2. Then, add the onions and sauté for 1 minute, stirring continuously so that the pieces of onion are well coated in butter. 3. Continue by adding the potatoes and stir well with the onion. 4. Then, cover the saucepan and continue cooking the vegetables for another 10 minutes on low heat, stirring every few minutes to prevent the potato sticking. 5. Add the stock and let it simmer for another 20 minutes until the potatoes are soft. 6. Remove from heat and leave the soup to cool. Pour the soup into a blender and purée until smooth. 7. Pour in some of the cream and mix it well. 8. Season with some salt and pepper. 9. Gently reheat the soup and serve in warmed bowls, each decorated with a swirl of cream and some chopped parsley.

10. Serve with some thick slices of mixed grain bread or some warmed wholemeal rolls.

Recipe 5 - Country Chicken Soup

One of the most popular soup recipes is chicken soup and every country has its own version of this classic soup. As chicken is such a popular meat, making soup from the leftovers has always been ideal for thrifty housewives and nothing is better on a cold or wet day than a steaming mug of homemade chicken soup – what better way to cheer your family up! Yield: 6 people Cooking Time: 2 hours 30 minutes Ingredient List: 1kg (2 lbs..) chicken wings or drumsticks plus the chicken carcass 2 large onions – peeled and chopped 2 sticks of celery – chopped 3 carrots – peeled and chopped 2 leeks - peeled and chopped 250g (8 oz) cooked pearl barley 750ml (3/4 pint) good chicken stock 4 tbsp. of parsley leaves XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1 . Put the chicken carcass in a large pan and cover with cold water . Bring the water to the boil and skim the scum from the surface . 2. Add the celery, onions, chopped carrots and leeks and the stock. Season the soup with salt and pepper. Bring the soup back to the boil. Cover and simmer gently for 2 hours. 3. Remove the carcass from the soup. Cool and strip any meat off the bones and add to the soup. Adjust the seasoning if necessary. The soup can be puréed at this stage if you wish. 4. Add the pearl barley 5. Heat the soup through thoroughly and serve in warmed bowls or mugs and sprinkle with the chopped parsley and serve immediately with plenty of fresh crusty bread.

Recipe 6 -  British Mulligatawny

This spicy soup has its place in history as it gets its name from the Indian for ‘pepper water’ and it was a popular soup in the days of the British Empire where it was brought back to the UK by families who had lived in India. Having said this, many variations of the recipe exist – many of them containing no meat but different selections of vegetables and spices. Yield: 6 people. Cooking Time: 1 hour 30 minutes Ingredient List: 80g basmati rice 3 onions, finely chopped 50g butter whole chicken cut into joints 4 tbsp. plain flour 1.5 litres (3 pints) chicken stock 100g (4 oz) creamed coconut 1-2 tbsp. curry powder 2 tbsp. concentrated tomato purée Freshly squeezed half of lemon juice Handful of chopped coriander Salt and freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Sin a bowl of cold water, soak the rice in it and leave to one side 2 .Melt half of the butter in a medium to large frying pan and cook the onions gently until soft which takes approximately 15 minutes. Then, transfer the onions to another large pan and melt the remaining butter in the frying pan. Then, season the flour well and then roll the chicken joints with the flour, Fry the meat on every side. After that, put the chicken into the saucepan with the onions. 3. Pour 1 litre of stock in with the chicken. Add the coconut, bring the mixture to a boil, lower the heat and let it simmer gently for 1 hour. Test that the chicken is cooked. Remove the pan from the heat and allow the meat and stock to cool.

4. Then, remove the meat from its bones and cut into small, bite-sized pieces. Return the chicken pieces to the soup and put it back into the broth. 5. Drain the soaking rice and add to the pan with the remaining stock, tomato purée and curry powder 6. Heat the soup to a gentle simmer and cook for 20 minutes until the rice is tender. Then, add freshly squeezed lemon juice and serve in warm bowls, with the coriander sprinkled on top and some slices of fresh bread to accompany this delicious soup.

Recipe 7 - Creamy Corn Chowder

There is something warm and comforting about a mug or bowl of corn chowder! It is very easy to make and if you fancy making it into a main meal soup simply add some fish, shellfish and some more vegetables! Yield: 4 people Cooking Time: 30 minutes Ingredient List: 1 medium potato-peeled and cut into cubes 3 spring onions – chopped 225g (8 oz) frozen or canned sweetcorn 1 stick of celery – sliced (but keep the leaves!) 1 medium onion – chopped 900ml (1.5pints) semi-skimmed milk 1 heaped tbsp. of plain flour ¼ teacup of freshly chopped chives 2 tbsp. olive oil 1 tsp. of dried thyme 4 tsp. of cream for garnish 4 tsp. of chopped parsley for garnish. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Heat the olive oil in a medium to large saucepan. Add the chopped celery, onion, and the thyme. Stir until the vegetables start to turn brown. 2. Sprinkle some flour onto the vegetables, then stir well for a few minutes to cook the flour. Pour the milk in slowly and carefully, stirring continuously. Add the chopped potato and bring to a boil, stirring. Reduce the heat to low and let it simmer until the potatoes become tender for about 10 minutes. 3. During this time, chop the celery leaves. When the potatoes are tenderized, stir in the spring onion, sweet corn and celery leaves. Warm the soup through and then serve in warmed bowls with a garnish of a swirl of cream and sprinkling of chopped parsley on each.

Recipe 8 - Dutch Erwentensoep – Pea Soup

When is a soup not a soup? Ask any Dutchman and he is likely to say when it is an Erwtensoep! The reason is that they thoroughly enjoy this delicious soup as if it is a main dish and the thicker the better! Yield: 6 - 8 people Cooking Time: 1 hour 30 minutes Ingredient List: 1 lb. - piece of ham hock 450g - green spilt peas 225g - smoked sausage 225g - chopped carrots 200g - chopped onions 225g - sliced leeks 225g - chopped celeriac 2 bay leaves 4 cloves 1 tsp. of chopped thyme XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. In a large saucepan, pour 2 litres water and add the split peas, ham, bay leaves, thyme and bring to the boil. Skim off any froth that has formed. 2. Cover the pot and then simmer for about 45 minutes (or until the peas have been reduced to a purée), stir occasionally whilst the soup cooks. 3. Remove the ham from the pan, cool and then cut the meat, into pieces. Discard the bone. Get back to the pot with the whole smoked sausage and all the vegetables. Cook on a gentle simmer for about 30 minutes. 4. Remove the sausage from the pan and thinly slice. Return the sausage to the pan. Remove the bay leaves and the cloves. Season the soup well. Simmer gently for a few minutes before serving in warmed bowls accompanied by some mild mustard.

Recipe 9 - French Bouillabaise – Traditional Fish Soup

The French certainly love their fish and one of the most popular dishes on any menu is always the Bouillabaise with its rich variety of delicious fish and seafood. Originally, this dish from Marseilles in Southern France, was a good way to use fresh fish that hadn’t been sold at the market and its name comes from the French words Bouille (to boil) and baisse (low). Yield: 8 - 10 people Cooking Time: 45 minutes Ingredient List: 350g (12 oz) mussels - cleaned and beards removed 2 kilos (4.5 lbs.) sea bass – skinned and cut into manageable chunks 250g (12 oz) fresh prawns - peeled 2 litres (3 5 pints) boiling water 175ml (6 fl oz) olive oil 4 fresh cloves garlic - minced 2 onions – peeled and thinly sliced 2 leeks – peeled and thinly sliced 1 tbsp. fresh fennel 3 tomatoes - peeled, de-seeded and finely chopped 1 tbsp. fresh thyme 4 bay leaves 1 tbsp. of orange zest Salt and freshly ground black pepper 1 tbsp. of saffron threads. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1 . In a large saucepan, heat the olive oil over a moderate heat. Add the tomatoes, leeks, onions and garlic and reduce heat to low. Cook the vegetables for about 5 minutes until soft.

2. Add the thyme, fennel, grated orange zest and bay leaves and stir well for a minute 3. Add the mussels and the boiling water – keep stirring! Season well with the salt and black pepper. Then, boil for about 3 minutes on high heat. 4. Turn the heat to medium and add the remaining fish and prawns. Cook for 12 - 15 minutes, or until the fish is tender - but not falling apart. 5. Add and stir in some saffron. Then serve in medium sized bowls with slices of toasted French bread.

Recipe 10 -  Creamy Chilled Vichyssoise

This wonderful, chilled soup was created by a French Chef working in New York in the summer of 1917. It is named after the French market town of Vichy which was close to the Chef’s home and is today one of the most popular chilled soups. Yield: 6 people Cooking Time: 5 hours Ingredient List: 1 kilo (2 lbs..) leeks- well washed, sliced and trimmed (of most of the green) 450g (1 lb..) floury potatoes - peeled, washed and cut into chunks 600ml (1/2 pint) light chicken stock 300ml (1/2 pint) milk 300ml (1/2 pint) whipping cream 2 tbsp. of softened butter Salt and white pepper 2 tbsp. of finely chopped chives XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Melt the butter in a large pan over a medium heat. Add the leeks, chopped potatoes and a good pinch of salt. Stir the ingredients well to ensure they are well covered in butter. Cover the pan and reduce the heat to very low. 2. Gently simmer the vegetables for 30 minutes, stirring occasionally – the vegetables should be soft but not browned. 3. Remove the lid, pour in the stock and season with white pepper. Bring the pan to a gentle simmer. Cook for 15 minutes, then add the milk, stirring the soup as you do. Heat the soup through, very gently but do not allow to boil. 4. Liquidise the soup until very smooth. Strain through a fine sieve into a large bowl. Cool the soup and then whisk in the cream. Adjust the seasoning. 5. Chill the soup for 4 hours. The soup must be icy cold. 6. Serve in chilled coup bowls and sprinkle with the chopped chives.

Recipe 11 - Carrot And Coriander Soup

If there are popular trends in soup flavours than carrot and coriander has definitely been the big hit in recent years in the UK. This soup is lovely and easy to make and a real bonus is that it freezes well too – not that you will ever have any left over to freeze! Yield: 4 people Cooking Time: 20 minutes Ingredient List: 4 large carrots - peeled and chopped 1/2 large onion – peeled and chopped 900ml (1.5 pints ) well flavored vegetable stock large bunch fresh coriander – chopped 1 tbsp. of olive oil Salt and freshly ground white pepper 4 tsp. of double cream to garnish XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Heat the olive oil in a large saucepan over medium heat. 2. Add the carrots and onion for a few minutes and stir as they cook for about 5 minutes until the onion has softened. 3. Add the vegetable stock and the coriander. Bring the soup to the boil. Cover and simmer for about 10 minutes until the carrots are tender. 4. Remove the pan from heat and cool slightly. 5. Pour the soup into a blender and purée until the soup is smooth, 6. Pour the soup back into the pan and gently reheat before serving in warm bowls with a swirl of cream on each to decorate. Serve with crusty bread.

Recipe 12 - Viennese Beef Soup

Many regard this delicious clear soup as the national soup of Austria. Like many popular recipes, it has been made for generations with each family having its own version which never ceases to delight! A popular garnish for this soup is Frittaten – slivers of crepe or dumplings. Yield: 6 people Cooking Time: 2 hours Ingredient List: 450 g (1 lb..) beef for boiling (brisket or chuck steak are perfect) 1kg (2 lbs..) assorted vegetables, peeled and diced or thinly sliced 1 onion – finely chopped 3 egg whites Good pinch of salt 2 tbsp. of chopped fresh parsley. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Prepare the meat by cutting into small pieces. Place the meat in a large saucepan with 2 litres (4 pints) of cold water. 2. Fry the onion any remaining fat in a frying pan over a medium heat for a few minutes. Keep to one side. 3. Wash the bones in cold water and add to the meat with the onions and vegetables. 4. Bring the pan to the boil. Cover and simmer for 2 hours. 5. Cool the soup and then skim off the fat. Remove the meat bones. 6. Whisk the egg whites with 250 ml (1/4 pint) of cold water. Very slowly, stir the egg whites into the soup. 7. Simmer the soup until it becomes clear. 8. Serve in warm bowls decorated with sprinkled parsley on top.

Recipe 13 - German Potato Soup

Soup is very popular in Germany, with most Germans enjoying soup as either a starter or main dish, several times a week. The most popular recipes are made using legumes and vegetables but in the late 19th century it became fashionable to make soup with beer as the main ingredient! Yield: 8 people Cooking Time: 1 hour 30 minutes Ingredient List: ham bone – with plenty of meat left on it! 3 litres (6 pints) water 1large onion – finely shopped 2 sticks of celery - finely sliced 6 large potatoes – peeled and diced 3 carrots – peeled and sliced 1 small head of white cabbage- chopped 2 Bay leaves Salt and freshly ground black pepper 2 tbsp. of chopped parsley XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Place the ham bone with the bay leaves in a large saucepan and pour in the water. Bring to the boil and simmer for 1 hour. 2. Turn off the heat. Remove the ham bone, cool a little and then remove all the ham and cut into small pieces. 3. Add the ham back into the stock with the chopped onion, the celery, potatoes, carrots and chopped cabbage. Season well with salt and pepper. 4. Bring the soup back to the boil. Cover and simmer gently for about 15- 20 minutes until the vegetables are cooked.

5. Serve in warm bowls, sprinkled with the chopped parsley.

Recipe 14 - English Classic Oxtail Soup

This English soup is said to have been invented by butchers at Spitalfields Market in London in the 17th century as a cheap way to make a hearty soup from beef tails! Oxtail soup is economical to make and very nutritious. Yield: 4-6 people Cooking Time: 5 hours plus overnight Ingredient List: 1.5kg (3 lbs..) oxtail. Trim off any excess fat and cut into pieces. 2 celery stalks - thinly sliced 1 onion, peeled whole with about 6 cloves stuck into its flesh 2 large carrots - thinly sliced 1 leek, washed, outer leaves removed and thinly sliced 1 turnip, peeled, quartered and sliced 10 black peppercorns 300ml (1/2 pint) red wine 100 g (4 oz) butter Bouquet garni or 2 tsp. of mixed herbs Salt and freshly ground black pepper Handful of freshly chopped parsley XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Melt the butter in a medium to large saucepan over a medium to high heat and brown the oxtail pieces that you have prepared, until nicely browned on every side. Then, remove the oxtail from pan and set aside. Cook the vegetables in the juices from the meat for about 5 minutes. 2. Put the oxtail back into the pan, with the peppercorns, wine, bouquet garni and 3 pints of water. Season well. 3. Bring the soup to a boil. Cover and simmer for 3 hours until the meat is tender enough to fall off the bones. Cool the soup till only warm.

4. Pour the liquid through a sieve into a large bowl. Pull all the meat off the bones and add to the soup. Season again. Cover the bowl with kitchen wrap and place in the refrigerator. Discard the vegetables and the bouquet garni, 5. The following day, skim off the layer of fat on top of the soup. 6. Pour the soup into a pan and simmer gently. Taste and adjust the seasoning if needed. 7. Serve the soup in warm bowls with a sprinkling of parsley and some warm crusty bread.

Recipe 15 - Autumn Mushroom Soup

Mushroom soup is one of the classic soup recipes that is a perennial favourite. The distinctive tastes of the mushrooms contrasts perfectly with the leeks in this recipe, but in others cream is added to give the soup a lovely velvety texture and in others chicken, sweetcorn and other popular companions are used to enhance the flavour of the mushrooms. Yield: 4 people Cooking Time: 40 minutes Ingredient List: 350g (12 oz) button mushrooms – sliced 2 leeks- washed, peeled and chopped 50g/ 2 oz butter 4 tbsp. of fresh thyme leaves 600ml/1 pint vegetable stock 4 tbsp. of cream for garnish 4 tsp. of chopped parsley for garnish XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Melt the butter in a large pot over a low heat and gently cook the leeks for 5 minutes until they are soft. Add the mushrooms and thyme and cook on a high heat for 2 minutes. 2. Slowly add the stock, stir well and cook for 5 minutes. 3. Remove the pan from the heat. Pour the soup carefully into a food processor and blend until smooth. 4. Get back to the pan and warm the soup through. 5. Divide between 4 warm soup bowls. Garnish each with a swirl of cream and sprinkle with parsley. Serve, accompanied by crusty wholemeal bread.

Recipe 16 - Chilled Cucumber Soup

Warm summer evenings in a soup bowl! This chilled soup is a perennial favourite as it is so quick and easy to prepare and yet it tastes impressive especially when served with soft floury bread rolls. Yield: 4 people Cooking Time: 30 minutes plus overnight to chill! Ingredient List: 2 large European cucumbers 2 teacups plain Greek yoghurt 3 tbsp. lemon juice - freshly juiced 1 garlic clove - crushed 1 shallot - finely chopped 1/3 teacup chopped dill 1/4 teacup finely chopped parsley 2 tbsp. chopped tarragon 1/4 teacup of extra virgin olive oil, plus more for garnishing Salt and freshly ground white pepper Fresh ground white pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. First prepare the 2 cucumbers (if you are in Greece, buy 4 small cucumbers if the larger ones are not available. Cut the cucumbers in half, peel and remove the seeds. Chop the cucumber coarsely (reserving 4 tbsp. for garnish) except for 1 teacup which must be finely chopped. 2. In a blender, pour the chopped cucumber and then add the lemon juice, shallot, yoghurt, garlic and the herbs. Add the 1/4 cup of olive oil. Blend the ingredients until it has a creamy consistency. Sprinkle with some salt and white pepper. 3. Pour the soup into a bowl, cover and refrigerate for at least 8 hours or overnight.

4. Check the seasoning again before serving. Serve in chilled bowls, garnished with sprinkles of finely chopped cucumber.

Recipe 17 - Avgolemono – Greek Egg and Lemon Soup

Avgolemono is a popular soup, not only throughout Greece but also in many countries of the Eastern Mediterranean. The combination of flavors sounds unusual, but they work well together and the result is a lovely light soup that is often served in Greece to people who are ill. Yield: 4 - 6 servings Cooking Time: 2 hours Ingredient List: 1 litre (2 pints) of really well flavoured chicken stock (preferably homemade) 50g (2 oz) long grain rice 2 medium eggs Juice of 2 lemons Salt & freshly ground black pepper 2 tbsp. of chopped fresh parsley to garnish XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Pour the chicken stock into a large saucepan and bring to the boil. 2. Add the rice, cover the pan and simmer for about 15- 20 minutes until the rice is al dente. 3. Remove the pan from the heat and cool the soup a little. 4. Beat the lemon juice and eggs together in a bowl using a fork. Add 4 spoonfuls of the warm soup to the egg mixture and whisk again. 5. Pour the egg mixture into the stock and stir continuously whilst reheating the soup – do not let the soup boil otherwise it will curdle. 6. Season with a good pinch of salt (this will enhance the flavour) and some black pepper. 7. Pour into individual bowls and garnish with parsley. 8. Serve with slices of warm pitta bread.

Recipe 18 - Italian Minestrone Soup

This popular soup’s name means ‘the big soup’ and certainly it has so many ingredients it is like enjoying a meal in a bowl! The recipe for Minestrone varies from region to region in Italy and also through the year as it is a seasonal soup made with whichever vegetables are in season. In some areas you will find meat added to the soup, but this is not really necessary as it is so full of vegetables! Yield: 6 people Cooking Time: 45 minutes Ingredient List: 4 rashers of good streaky bacon 2 red onions – peeled and chopped 2 carrots – peeled and chopped 2 sticks of celery – peeled and chopped 1 bulb of fennel –peeled and chopped 2 courgettes – finely sliced 250g (8 oz) savoy cabbage – washed and finely sliced 400g (14 oz) can cannellini beans 2 - 400g (14 oz) cans of chopped tomatoes 600ml (1 pint) quality chicken stock Extra virgin olive oil 75g (2 oz) small pasta shapes Block of fresh Parmesan to grate XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Heat 4 tbsp. of olive oil in a large pan over a medium-low heat. Pour in all the chopped vegetables except the sliced courgettes and cabbage and cook for about 15 minutes over a gentle heat until cooked but not browned. 2. Add the wine to the cooked vegetables and gently bring to the boil. Pour in the tomatoes and then add the sliced courgettes. Simmer on a low heat for 15 minutes. 3. Add the cabbage, the beans and the stock. Bring the mixture to the boil and add the pasta. Simmer over a gentle heat for 10-12 minutes until the pasta is cooked. 4. Season the soup to taste. Stir the soup well, and serve in warm bowls with a garnish of freshly grated Parmesan.

Recipe 19 - Spanish White Gazpacho-Ajo Blanco

Although white gazpacho is not nearly as popular as red, it is actually the older of the two recipes! Perfect for the summer, white gazpacho has some unusual ingredients including almonds and grapes which both grow well in the Spanish sunshine. Yield: 4 people Cooking Time: 20 minutes + 2 hours to chill the soup Ingredient List: 4 slices white bread with the crusts removed 3 teacups iced water 1 teacup cold water for soaking the bread 1 teacup blanched almonds (skins removed) 5 medium cloves of garlic – peeled and crushed 2/3 teacup extra virgin olive oil 2/3 teacup green seedless table grapes - halved 1 tbsp. sherry vinegar A pinch of salt 2 tbsp. of chopped fresh chives 2 tsp. of paprika, for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Put the bread slices in a deep baking dish pour over the teacup of cold water and leave to soak for 5 minutes. 2. Add the cups of iced water to the soaked bread and then add the almonds, garlic, and vinegar and mix. 3. Pour this mixture into an electric blender and purée until smooth. Add the olive oil a little at a time – blending the mixture very slowly after each addition. When all the oil has been added, blend again for 2 minutes. 4. Season with salt and mix. Pour the gazpacho into an airtight container. Chill in the refrigerator for about 2 hours. 5. Serve the gazpacho in chilled bowls with the grapes scattered over the soup with a sprinkling of chives. At the last minute, sprinkle the paprika on top and serve straight away!

Recipe 20 - Tradisjonell Ertesuppe – Norwegian Pea Soup

This soup is much loved by Norwegians and is enjoyed all through the winter and especially as part of their Easter menu. Ertesuppe can be made with either yellow or green split peas but if you have the choice, tallow split peas are definitely the most authentic choice! Yield: 4 - 6 portions Cooking Time: 4 hours Ingredient List: 1 litre (2 pints) water 1 piece of ham hock or pork knuckle large onion finely - chopped sticks celery - chopped large carrots - thinly sliced 2 leeks – peeled and thinly sliced 1 teacup yellow/green split peas 2 tbsp. of olive oil 2 bay leaves Salt & freshly ground black pepper Handful fresh thyme Handful chopped parsley for garnish XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Pour the split peas into a basin and soak them overnight in cold water. 2. In a medium to large deep saucepan, pour a little olive oil and heat. 3. Add the sliced leek, carrots and celery. Then season it generously salt and pepper. Cook for about 5 minutes until the vegetables soften. 4. Add the water, the ham, the bay leaves and thyme and bring the mixture to the boil. Reduce to a low heat, put on the lid and simmer for approximately 3 hours. Skim the surface of the soup regularly using a slotted spoon. 5. Remove the ham hock and cut off all the meat and chop into small pieces. Pour the meat into the soup. Taste and season with more salt and pepper.

Serve in warm soup bowls and garnish with the parsley. Serve with plenty of warm crusty bread.

Recipe 21 - Norwegian Lapskaus

This is a really warm and nourishing soup made from root vegetables which is perfect for cold winter’s days. It is served piping hot with plenty of warm flat breads. Housewives usually make plenty of this soup as it tastes even better the day after it has been made – if any has been left! Yield: 6 - 8 people Cooking Time: 3 hours Ingredient List: 1.kg (2 lbs..) chuck steak - trimmed of excess fat and cut into small pieces 6 large carrots – peeled and chopped 300 g (12 oz) parsley roots - chopped 750 g (1.5 lbs..) swede – peeled and chopped 1 kg (2 lbs..) floury potatoes – peeled and chopped 1.5 litres (3 pints) well flavoured chicken stock. 2 tbsp. of olive oil Salt and freshly ground black pepper Handful of freshly chopped garnish to garnish. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Heat the olive oil in a large saucepan. Divide the meat into 2 batches and brown each in turn for about 2 minutes. 2. Add all the chopped vegetables and stock. Season with salt and pepper 3. Bring the stock to the boil. Skim any froth that forms on the surface of the stock. 4. Cover the saucepan and simmer gently for 2 ½ hours – stirring occasionally. 5. Test to see if the meat is tender. Adjust the seasoning if needed. If the soup seems a little thick, add some more stock or water. 6. Serve in warm bowls, sprinkled with parsley and accompanied by warm flatbreads.

Recipe 22 - Czechoslovakian Pork & Rice Soup

In the Czech Republic, pork is the favourite meat and this delicious soup is often served as a main dish as the rice helps to make it really filling so it really is the perfect meal to enjoy on a cold winter’s day. Yield: 4 people Cooking Time: 1 hour 45 minutes Ingredient List: 375g/ 12 oz pork shoulder cut into bite sized cubes 1 medium onion - peeled and chopped 2 carrots - diced 2 cloves of garlic - crushed 10 tbsp. of long grain rice 8 teacups of well flavoured vegetable stock 2 tsp. freshly chopped marjoram Salt and pepper to season 4 tsp. of sour cream XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Put the pork cubes, carrot, onion and garlic in a large heavy saucepan. Pour in the stock. 2. Bring the stock to the boil, cover the pan and simmer for 75 minutes until the pork is nice and tender. 3. Skim any fat from the surface of the soup using a slotted spoon and then add the rice and marjoram plus salt and pepper to taste. 4. Simmer for another 15-20 minutes until the rice is nice and soft. 5. Pour into warm individual soup bowls and add a tsp. of sour cream to each to decorate. 6. Serve with plenty of warm crusty bread.

Recipe 23 - Traditional Ukrainian Borscht

Borscht is a popular sour soup that is enjoyed in many Eastern European countries and Russia. The most popular type is red in colour from the beetroots it contains, but there is green borscht (Sorrel based) and white (rye). There are numerous different recipes for Borscht and often beef or sausage is added. This is a classic Ukrainian one as this is where the recipe evolved. Yield: 8 -10 people Cooking Time: 2 hours Ingredient List: 6 teacups chicken stock 3 medium beetroot- well washed 3 garlic cloves garlic – minced 3 medium carrots - thinly sliced 3 large potatoes – peeled and cut into small cubes 1 red onion - finely chopped 1/2 a red cabbage, cored and finely chopped 2 large tomatoes – peeled and diced 1 teacup tomato sauce 2 tbsp. sugar 2 tbsp. fresh dill, chopped (keep 1 tbsp. for garnish) Soured cream to garnish XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: 1. Place the whole beetroot in a large saucepan and add enough water to cover them. 2. Cover the pan. Bring to the boil and simmer until the beetroot is tender (45-55 minutes). Remove the beetroot and put on a plate to cool. 3. Add the stock to the pan plus the potatoes and carrots and bring to a boil. Cover and let it simmer for 15 minutes. Add the garlic, onions, diced tomatoes and cabbage. 4. Then, peel and slice the cooked beetroot and add it to the soup. After this time, cook until the beetroots lose their color (about 30 minutes) and add the sugar, tomato sauce and dill to the soup. Season with salt and pepper. And let it simmer for 10 minutes. 5. Serve in warm bowls with a swirl of soured cream and a sprinkle of chopped dill to decorate.

Author's Afterthoughts

I can’t appreciate you enough for spending your precious time reading my book. If there is anything that gladdens an author’s heart, it is that his or her work be read. And I am extremely joyous that my labor and the hours put into making this publication a reality didn’t go to waste. Another thing that gladdens an author’s heart is feedback because every comment from the good people who read one’s book matters a great deal in helping you become better at what you do. This is why I wouldn’t shy away from reading your thoughts and comments about what you have read in this publication. Do you think it is good enough? Do you think it could be better? Please keep the feedback coming in, I won’t hesitate to read any of them!!! Thanks! Layla Tacy

Biography Climbing up the ladder from a young girl who loved to experiment with food items in her mother’s cottage kitchen at the tender age of 7, to changing cooking from what it was to what it should be; Layla has more than made a name for herself, but she has created a dynasty for herself in the cooking world. With more than twenty-five years in the culinary world, Layla has grown to be an authority with her influence spreading all over different high-class hotels and restaurants in and around Kansas City, such as Hilton President Kansas City, The Fountaine hotel, and Embassy Suites. After working as a chef in different establishments, Layla moved on to become a chef-trainer to several up-andcoming chefs. Currently, she has graduated more than 200 trainees at her Chef School and presently has about 150 graduates in her school.